Cream Puffs

Cream Puffs

Cream Puffs, a vintage handwritten recipe card.


1/2 cup butter or margarine
1 cup boiling water

1 cup sifted enriched flour
1/4 teaspoon salt
4 eggs


Melt butter in boiling water. Add flour and salt all at once, stir vigorously.  Cook, stirring constantly until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add eggs, one at a time, beating vigorously after each until smooth. 

Drop dough by heaping tablespoon three inches apart on greased cookie sheet. 

Bake in a very hot oven (450-degrees) fifteen minutes, then in a slow oven (325-degrees) twenty-five minutes. Remove from oven; split. Turn oven off and put puffs back int to dry out about twenty minutes. Cool on rack. 

Just before serving, fill with custard filling. Replace tops, drizzle with chocolate sauce. Sprinkle nuts on top. 

Serves 10


From the Kitchen of June Gilmore 


Also, from June Gilmore in the Eidson collection is a recipe for the Chocolate Sauce and a recipe for Cocoa Cream Filling

From the Kitchen Of
View additional recipes in this category

Add new comment

The content of this field is kept private and will not be shown publicly.

Plain text

  • Web page addresses and email addresses turn into links automatically.

Kitchen Helper Items Available From Amazon